Job Description

Summary of Role

This key kitchen management role is our Head Chef's right hand and requires a combination of culinary expertise, management skills, and the ability to work well in a fast-paced environment. You will ensure the use of high-quality products and supervise food preparation to uphold recipe accuracy and kitchen standards. The sous chef is responsible for maintaining kitchen standards from quality to cleanliness, scheduling and supervising staff to ensure an efficient work environment, overseeing food preparation to maintain consistent quality, and assisting in menu planning and development. This leadership role should possess the technical, organizational, and interpersonal skills that will support success for our growing organization.

KEY DUTIES & RESPONSIBILITIES

Culinary leadership:

Collaborate with the Head Chef in menu planning, recipe development, and overall culinary strategy. Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence.

Kitchen operations

Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow. Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency.

Menu development

Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection. Adapt menus to accommodate seasonal ingredients, member preferences, and client needs.

Staff supervision and training

Train and mentor kitchen staff, fostering a positive and collaborative work environment.

Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards.

Quality control

Maintain rigorous quality control measures to ensure that every dish meets the established standards. Conduct regular tastings and inspections to uphold culinary excellence.

Inventory management

Manage kitchen inventory, including ordering, receiving, and storage of ingredients. Implement cost control measures to optimize kitchen expenses while maintaining quality.

Adherence to health and safety standards

Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment. Conduct regular inspections to identify and rectify potential hazards.

Collaboration with culinary team

Work closely with other members of the culinary team, head chef, 1st cook, line cook, and prep cooks, to ensure seamless coordination. Collaborate with volunteers and other LSRS team members to meet member, client and guest expectations and address special requests.

Scheduling and shift planning

Create staff schedules, taking into account business demands and individual team members' availability. Manage shift rotations and breaks to maintain an efficient and motivated kitchen team.

Continuous learning and development

Stay abreast of culinary trends, techniques, and innovations, integrating new concepts into the menu. Attend workshops, culinary events, and training sessions to enhance personal and team skills.

Member, client and guest interaction

Interact with members and clients when necessary, addressing feedback, accommodating special requests, and ensuring a positive dining experience.

Cost management

Collaborate with the Head Chef on budgeting and financial planning for the kitchen department. Implement strategies to minimize food wastage and control operational costs.

OTHER DUTIES

Support the day-to-day operations of the Recreation and Resource Centre Support other LSRS program, service activities and events as required Carry out other related duties as assigned
Thank you for your interest in the role of Sous Chef/Senior Cook. We appreciate all applicants. Our internal vetting process will result in the top 5 applicants being contacted for an interview. If you do not receive further communication from us, it means there are other applicants in better alignment to our needs. Be on the look out for future career opportunities with us. We wish you success in your job seeking journey.

Job Types: Full-time, Permanent

Pay: $54,000.00-$58,000.00 per year

Benefits:

Dental care Employee assistance program Extended health care On-site parking
Education:

Secondary School (preferred)
Experience:

kitchen management: 4 years (preferred)
Work Location: In person